Barefoot Contessa Asparagus Quiche Recipe
The Barefoot Contessa Asparagus Quiche Recipe is a fresh, light and delicious meal. Perfect for brunch, lunch or a spring dinner. Tender asparagus pairs with creamy eggs and cheese inside a buttery crust.
Ingredients
- 1 9- inch pre-made pie crust or homemade
- 1 bunch fresh asparagus trimmed and cut into 2-inch pieces
- 4 large eggs
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Gruyère cheese or Swiss cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Dijon mustard optional
- 1 small shallot minced (optional)
Instructions
Preheat the Oven
- Preheat your oven to 375°F. Place the oven rack in the center. This ensures even baking for the crust and filling.
Prepare the Pie Crust
- If using a pre-made crust, place it in a 9-inch pie dish. Prick the bottom lightly with a fork. This prevents the crust from bubbling.
Blanch the Asparagus
- Bring a pot of water to boil. Add asparagus pieces for 2-3 minutes. Drain and immediately place in cold water. This keeps them bright green and crisp-tender.
Whisk the Eggs and Cream
- In a large mixing bowl, whisk together eggs, heavy cream, salt, pepper and Dijon mustard if using. Mix until smooth and creamy.
Add Cheese and Shallot
- Stir shredded Gruyère cheese and minced shallot into the egg mixture. This adds flavor and richness to the quiche filling.
Assemble the Quiche
- Spread blanched asparagus evenly on the pie crust. Pour the egg and cheese mixture over the asparagus. Sprinkle Parmesan on top for a golden finish.
Bake the Quiche
- Place the quiche in the preheated oven. Bake for 35-40 minutes until the center is set and the top is lightly golden. Avoid overbaking.
Cool Slightly
- Remove quiche from oven and let it cool 5-10 minutes. This helps the filling set for easier slicing.
Slice and Serve
- Cut the quiche into wedges and serve warm or at room temperature. Enjoy the creamy, cheesy filling with tender asparagus.
Optional Garnish
- Add fresh herbs like chives or parsley on top for a festive look. This also enhances the flavor slightly.
Notes
- Blanch asparagus briefly for vibrant color and crispness.
- Use a sharp whisk to mix eggs and cream until smooth.
- Don’t overfill the crust to prevent spilling during baking.
- Let quiche cool slightly before slicing to maintain shape.
- Use high-quality cheese for better flavor and texture.